Belly roulade with sauerkraut
easy
120 mins
120 mins
Ingredients
- 750 g melted pork belly
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 collar flat leaf parsley
- 1 jar(s) (850 ml; drained weight: 720 g) Sauerkraut
- 2 TABLESPOONS Oil
- 1/4 l White wine
- 2 medium-sized onions
- 20 g clarified butter
- 4 Juniper berries
- 2 Bay leaves
- 1/2 TEASPOON Sugar
- 2-3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the meat, dab dry and cut into two centimetre thick slices. Almost cut through each slice again, spread it out and beat flat. Season meat with salt and pepper.
- 2
Wash the parsley and chop it except for something to garnish. Place some sauerkraut and parsley on each piece of meat. Roll them up and pin them up with wooden skewers. Heat the oil. Fry the roulades in it.
- 3
Deglaze with 1/4 liter of water and wine. Cover and stew for about 1 1/2 hours. Peel and chop onions. Heat the fat. Sauté onions and remaining sauerkraut while stirring. Add juniper berries, bay leaves, sugar, salt and pepper and
- 4
Take out the roulades. Bring the roast stock to the boil and sprinkle with sauce thickener. Bring to the boil again and season to taste. Arrange roulades on the sauerkraut. Pour a little sauce over it. Garnish with parsley. The rest of the sauce is extra.
- 5
Spätzle or mashed potatoes taste good with it.
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